raspberry and cream cheese stuffed french toast
I have to say this recipe is something special to my husband and me. We went to a B&B for Valentine's weekend and in the morning we woke up with snow on the ground. Umm, it never snows in this area. Also the sweet smell of raspberries and coffee in the air. We walked down and saw all the breakfast goodies on the table and coming out of the kitchen was the Raspberry and Cream Cheese Stuffed French Toast ... oooo, was soooo good. That was the last yummy before we started out a new path in our lives of losing weight and living healthier lives. Hope you all enjoy.
Blue Ribbon Recipe
If you need an easy and decadent French toast recipe look no further. The savory cream cheese paired with the raspberries is amazing. Add warm maple syrup when serving, and it's a delicious combination. Baking this stuffed French toast is so incredibly easy. The outside gets slightly crisp. The filling inside melts and is warm and gooey with chunks of raspberries. Yum!
Ingredients
- 1 package cream cheese, softened (8 oz)
- 12 - slices day old Brioche, Challah or Hawaiian bread (3/4 inch thick)
- 1 cup fresh raspberries*
- 3 - eggs, beaten
- 3/4 cup half-and-half, light cream, or milk
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 dash salt
- - pure maple syrup
How To Make raspberry and cream cheese stuffed french toast
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Step 1Spread cream cheese evenly over one side of each slice of bread. -
Step 2Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
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Step 3Combine beaten eggs, half-and-half, sugar, vanilla, and salt in a shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier.)
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Step 4Dip each sandwich in egg mixture, turning carefully to coat both sides.
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Step 5Place sandwiches in greased 15x10x1-inch baking pan.
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Step 6Bake in a 425 degree oven for 15 minutes or until golden brown, turning once after 10 minutes.
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Step 7Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
